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« Tagliata di Manzo con Rucola: Cooking Rib Eye Steak with Arugola | Main | Branzino, Carciofi e Patate: Striped Bass, Artichokes and Potatoes »

Ravioli di Ricotta e Spinaci: Cooking Spinach & Ricotta Ravioli

DateApr 20, 2010 at 12:00PM in ,

A long time ago, in a Country (Italy) far, far away, culinary druids in search for the "holy Ravioli" the "ultimate filling", infuse tender leaves of spinach with creamy ricotta cheese, carefully capture this apex of flavors in a delicate shell of flour and eggs....magic was born. Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.

AuthorLuca Marcato | Comment5 Comments | | | Print ArticlePrint Article
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Reader Comments (5)

Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.
May 3, 2012 | Unregistered CommenterLuegoug
Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.
May 5, 2012 | Unregistered CommenterKimberely
Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.
May 10, 2012 | Unregistered CommenterClairntire
Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.
May 15, 2012 | Unregistered CommenterLaurene
Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.
May 18, 2012 | Unregistered CommenterLaci

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